2023 Sette, Barbera d'Asti DOCG Piedmont, Italy Giacomelli A touch of rock sugar

A touch of rock sugar added to balance the tartness of the ume plums

the other in Magnoles to the norther of Flaxieu

balance is the key element in faithfully rendering a Barolo of great stature

he relies primarily on the Tempranillo grape for his wines

Les Pellans (direction: Puligny by 1er Cru Les Charmes

2023 Sette, Barbera d'Asti DOCG Piedmont, Italy Giacomelli A touch of rock sugarBarbera dAsti is harvested from vines planted in 1940, 1990, and 2002 on a south, east and west facing steep slope between 220 280m on chalky and marly bedrock with deep silt and calcareous and siliceous topsoil. Barbera dAsti is destemmed and naturally fermented up to 18C for 36 38 days with a submerged cap days with no extractions, followed by 10 months in concrete with the first sulfites added after malolactic fermentation. Its neither filtered nor